Also: lifting the fond, fond liquor, fond
From your cookbook
Deglazing
Deglazing means pouring liquid — wine, stock, water, vinegar — into a hot pan after searing or sautéing, then scraping up the browned bits (the fond) with a wooden spoon.
Why it matters. The fond is concentrated flavour from the Maillard reaction between the pan and the food. Throwing it away is throwing away the best part of the meal.
How to use it. Take the main food out. Lower the heat. Add ~100ml of liquid to a hot pan — it will hiss and reduce fast. Scrape, reduce by half, adjust seasoning, and either spoon over the food or use as the base for a sauce.
Examples
(awaiting examples from cooks)